In the spirit of bringing you more oily, healthy and sustainable winter fish recipes, this week we will explore the mackerel. Atlantic mackerel from Canada and King or Spanish mackerel from the U.S. are rated as SeaChoice Best Choices. Give it a whirl with this scrummy Gordon Ramsay recipe via Epicurious. Bon appetit!
- 2 garlic cloves, peeled
- 2 tsp paprika
- 1 tsp sea salt, plus more to taste
- Olive oil
- 8 mackerel fillets, skin on
- 1 pound new potatoes
- 2-3 scallions, trimmed and thinly sliced
For the vinaigrette
- Pinch of saffron
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- Sea salt and freshly ground black pepper
1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.